Mediterranean Savory Cheddar Jalapeño Zucchini Bread
This Mediterranean-inspired zucchini bread is savory, cheesy, and perfectly spiced with a little jalapeño heat. The zucchini keeps the loaf moist, while sharp cheddar, parmesan, and Mediterranean herbs add bold flavor. It’s ideal as a snack, served with soups or stews, or even as part of a mezze platter. Unlike sweet zucchini breads, this one leans savory, making it a versatile addition to your table.
Time
Prep Time: 20 minutes
Bake Time: 50–55 minutes
Total Time: ~1 hour 15 minutes
Ingredients
Produce
2 cups zucchini, grated (squeezed of excess liquid)
2 green onions, finely sliced (optional)
1–2 jalapeños, seeded and finely diced (adjust to heat preference)
Refrigerated
3 large eggs
½ cup sour cream (or milk)
⅓ cup butter, melted and cooled
Dairy
1 ½ cups shredded sharp cheddar cheese
¼ cup grated parmesan cheese (optional)
Baking & Spices
2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp dried thyme
¼ tsp ground mustard (optional, for extra tang)
Instructions
Prepare zucchini: Grate zucchini and place in a clean towel. Squeeze out as much liquid as possible. Set aside.
Preheat oven: Heat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, garlic powder, onion powder, thyme, and ground mustard.
Mix wet ingredients: In another bowl, whisk eggs, sour cream (or milk), and melted butter until smooth.
Combine: Stir the wet mixture into the dry ingredients just until combined (do not overmix).
Add zucchini & cheese: Gently fold in the grated zucchini, jalapeños, cheddar cheese, parmesan, and green onions (if using).
Bake: Pour batter into prepared loaf pan. Smooth the top and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
Cool & serve: Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy warm or at room temperature.
Tips
Drain zucchini well: Excess moisture can make the bread soggy. Use a clean kitchen towel to squeeze it out thoroughly.
Room temperature eggs: Letting your eggs come to room temp helps the batter mix more smoothly.
Don’t overmix: Stir just until combined. Overmixing makes the bread dense instead of fluffy.
Cooling time: Allow the bread to cool at least 10 minutes before slicing, or it may fall apart.
Variations
Cheese swaps: Try feta for a Mediterranean twist, gouda for smokiness, or a mix of cheddar and mozzarella for extra melty texture.
Spice level: Leave jalapeño seeds in for more heat, or swap jalapeños with roasted red peppers for a milder version.
Herb upgrade: Fresh herbs like parsley, dill, or basil can be added for a brighter flavor.
Muffin style: Pour the batter into a muffin tin and bake for 20–25 minutes for portable zucchini-cheddar muffins.
Extra add-ins: Add sun-dried tomatoes, olives, or caramelized onions for a Mediterranean boost.
Q&A
Q: Can I freeze zucchini bread?
A: Yes. Let it cool fully, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw at room temperature before serving.
Q: Can I make this bread less spicy?
A: Definitely. Just remove the seeds from the jalapeños or swap them with diced bell peppers.
Q: Do I need to peel the zucchini?
A: No. The skin is thin, colorful, and adds nutrients, so just grate it with the skin on.
Q: Can I make it gluten-free?
A: Yes, substitute with a 1:1 gluten-free all-purpose flour blend.
Q: What can I serve this with?
A: It pairs well with soups, stews, grilled meats, or as part of a Mediterranean mezze spread with olives, dips, and roasted veggies.
Nutrition Facts
(per slice, based on 10 slices)
Calories: ~210
Protein: 8 g
Fat: 12 g
Saturated Fat: 6 g
Carbohydrates: 18 g
Fiber: 2 g
Sugar: 2 g
Sodium: ~360 mg
(Values are approximate and vary with ingredient brands and portion sizes.)
Conclusion
Mediterranean Savory Cheddar Jalapeño Zucchini Bread is hearty, cheesy, and full of flavor, striking the right balance between spicy and savory. The zucchini keeps it moist, while the cheddar and Parmesan give it richness and depth. It works as a snack, side, or even a light meal with a salad. Versatile, freezer-friendly, and easy to customize, this bread is a crowd-pleaser that brings a Mediterranean twist to classic zucchini baking.